Ultimate Levain Rocky Road Cookies Recipe
If you’re on the hunt for a decadent, chewy, and downright irresistible treat, look no further than the Ultimate Levain Rocky Road Cookies Recipe. These cookies are the perfect union of rich cocoa, melty chocolate chips, fluffy mini marshmallows, and crunchy roasted cashews, all packed into thick, tall cookies that almost defy logic in their deliciousness. Every bite delivers a perfect balance of textures and flavors, making these cookies an instant favorite for anyone lucky enough to try them. Once you make these at home, you’ll understand why they hold a special place among cookie lovers everywhere.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that you might already have in your pantry, yet each one plays a crucial role in creating the perfect texture and flavor balance for these cookies. From the cold butter that ensures the cookie stays thick to the high-quality cocoa powder that brings a rich chocolate depth, every element is essential.
- Cold unsalted butter (1 cup or 2 sticks): Using cold butter helps maintain a thick and chunky cookie texture, giving it that iconic Levain-style heft.
- Light brown sugar (3/4 cup, packed): Adds moisture and a slight caramel hint that rounds out the chocolate flavor beautifully.
- Granulated sugar (1/2 cup): Provides crispness and balances the brown sugar’s richness.
- Large eggs (2, cold): They bind everything together and contribute to the cookie’s soft, fudgy center.
- Cake flour (1 cup): Keeps the crumb tender and the texture wonderfully soft without being cakey.
- All-purpose flour (3/4 cup): Gives the right structure for chewiness and heft.
- Unsweetened cocoa powder (1/2 cup): Opt for a high-quality Dutch-processed variety for a deep, rich chocolate flavor.
- Cornstarch (1 tsp): This secret ingredient adds extra softness and tenderness to your cookies.
- Baking soda (1 tsp): Helps the cookies rise just enough, contributing to the perfect texture.
- Salt (1/2 tsp): Enhances all the sweet flavors, providing balance.
- Semi-sweet chocolate chips (1 1/2 cups): These pockets of melty chocolate are pure bliss in every bite.
- Mini marshmallows (1 cup): They add a signature gooey sweetness and fun texture to the cookies.
- Roasted cashews, roughly chopped (3/4 cup): For a satisfying crunch and subtle nuttiness, though almonds work great too.
How to Make Ultimate Levain Rocky Road Cookies Recipe
Step 1: Preheat the Oven
Set your oven to 410°F (210°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier. This high temperature is key to getting that characteristic crust on the outside while keeping the inside soft and gooey.
Step 2: Cream the Butter and Sugars
Using either a stand mixer fitted with the paddle attachment or a hand mixer, beat the cold cubed butter with the brown and granulated sugars on medium speed for about 4 minutes. This step is crucial because it aerates the butter, creating a creamy and slightly fluffy base that helps the cookies hold their thick shape during baking.
Step 3: Add the Eggs
Add the eggs one at a time, mixing just until incorporated after each addition. Mixing for only around 30 seconds total prevents overworking the dough, which can lead to tough cookies.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt until evenly mixed. Then, gradually add this to your wet ingredients on low speed, mixing just until everything is combined. Overmixing will sacrifice the tender crumb we’re aiming for.
Step 5: Fold in Chocolate Chips, Marshmallows, and Cashews
With a spatula, gently fold in the chocolate chips, mini marshmallows, and chopped cashews. Watch for marshmallows poking out of the edges — gently tuck them in so they don’t melt excessively and cause spreading.
Step 6: Shape the Cookies
Using about 6 ounces (around 3/4 cup) of dough per cookie, form tall, rough balls without flattening them. Place only 4 cookies per baking sheet with ample space, as they will spread but remain chunky.
Step 7: Bake and Shape
Bake for 9 to 11 minutes. The edges will be set, but the centers should still look slightly underdone—that’s exactly what you want for a fudgy center. Once out of the oven, gently nudge the edges back toward the center with a spatula to round out their shape. Let them cool on the baking sheet for 15 minutes before transferring to a wire rack to finish cooling.
How to Serve Ultimate Levain Rocky Road Cookies Recipe
Garnishes
For an extra special touch, sprinkle a few extra mini marshmallows or chopped cashews on top of your warm cookies. A light dusting of cocoa powder or a drizzle of melted chocolate also elevates their decadent look and taste without overpowering the rich, chocolatey goodness.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a frothy latte. For adults, try serving alongside a scoop of vanilla ice cream or a small glass of your favorite dessert wine to complement the sweet and nutty flavors.
Creative Ways to Present
Turn these cookies into a dazzling Rocky Road dessert by sandwiching two cookies together with marshmallow fluff or chocolate ganache. Alternatively, crumble them over vanilla or chocolate ice cream as a topping for a delightful Rocky Road sundae.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature to keep them soft and chewy for up to 3 days. Adding a slice of bread inside helps maintain moisture and freshness.
Freezing
You can freeze shaped cookie dough balls on a baking sheet, then transfer them to a sealed container or freezer bag for up to 3 months. Bake directly from the freezer, just add an extra 2 minutes to the baking time.
Reheating
Warm leftovers in a microwave for about 10-15 seconds to revive their gooey, melty charm. For a crispier edge, reheat in a 350°F oven for 5 minutes.
FAQs
Can I substitute the cashews for other nuts?
Absolutely! Almonds, pecans, or walnuts all work wonderfully. Just be sure to roughly chop them so they incorporate well without overpowering the texture.
What if I don’t have cake flour?
You can make a simple substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch. This helps keep your cookies tender and soft.
Why do we use cold butter in this recipe?
Cold butter slows the spread of cookies, allowing you to get those thick, chunky cookies that Levain is famous for. It also impacts the texture, making them chewy on the inside with a slightly crisp edge.
Can I use regular marshmallows instead of mini ones?
You can, but chop them into smaller pieces so they distribute evenly through the dough and don’t all clump together, which can cause more spreading during baking.
How do I know when the cookies are perfectly baked?
Look for firm edges but centers that look a bit underdone. This means the cookie is still soft and gooey inside, and it’ll set as it cools on the baking sheet.
Final Thoughts
There’s something truly special about the Ultimate Levain Rocky Road Cookies Recipe that makes baking and sharing them so rewarding. The gooey marshmallows, crunchy nuts, and luscious chocolate chips nestled in thick, fudgy cookies create an unforgettable treat that everyone will adore. I can’t recommend making these enough—they’re perfect for cozy nights at home, impressive enough for sharing with friends, and simply a joy to bake from start to finish. Give this recipe a go, and prepare to fall in love with your new favorite cookie!
Print
Ultimate Levain Rocky Road Cookies Recipe
- Total Time: 30 minutes
- Yield: 8 cookies 1x
Description
These Ultimate Levain Rocky Road Cookies are thick, gooey, and packed with rich chocolate, mini marshmallows, and roasted cashews for a delightful twist on the classic Rocky Road. Featuring a unique method of using cold butter to ensure a chunky, bakery-style texture, these cookies are perfect for chocolate lovers craving a fudgy, indulgent treat.
Ingredients
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, cold
Dry Ingredients
- 1 cup cake flour
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (high-quality, like Dutch-processed)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
Add-Ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3/4 cup roasted cashews, roughly chopped (or almonds)
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, beat the cold butter cubes with the light brown sugar and granulated sugar on medium speed for about 4 minutes until the mixture is creamy and slightly fluffy. This step is crucial to maintain the cookie’s thick shape.
- Add Eggs: Add the eggs one at a time, mixing just until each is incorporated, approximately 30 seconds total to avoid overmixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed, mixing until just combined to prevent the dough from becoming tough.
- Fold in Add-Ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and chopped roasted cashews with a spatula. Tuck any marshmallows sticking out on the edges back into the dough slightly to prevent excessive melting during baking.
- Shape Cookies: Scoop the dough into 6-ounce portions (about 3/4 cup each) and form into tall, rough balls without flattening. Place 4 cookies on the prepared baking sheet, spacing them well apart as they will spread slightly.
- Bake: Bake for 9 to 11 minutes until the edges are set but the centers still look slightly underdone. Remove from oven and use a spatula to gently push any spread edges back toward the center to maintain a round, chunky shape. Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack.
- Serve: Enjoy these cookies warm for maximum gooeyness or allow them to cool completely and store in an airtight container for later indulgence.
Notes
- Using cold butter is essential for achieving the Levain-style thick and chunky texture.
- Do not overmix after adding the dry ingredients to keep the cookies tender.
- To prevent marshmallows from melting excessively, gently tuck them into the dough before baking.
- Scooping large portions of dough helps create the signature tall cookie shape.
- Allow cookies to cool on the baking sheet to set properly before moving.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
